HOMEMADE BLUEBERRY MEAD
Mead - Wine made from honey - is easy to make from home, delicious, AND makes a great gift. This Homemade Blueberry Mead is a fantastic variation!
Provided by Marie Porter
Categories Beverage
Time P1YT2h40m
Number Of Ingredients 9
Steps:
- If using fresh blueberries, rinse and pick through blueberries, removing any that are moldy, etc. Remove stems, chop them up.
- Place in a large pot, along with the honey. Using a potato masher or VERY clean hands, stir and mash blueberries. Let sit for an hour.
- Add vanilla bean and water, stir well. Heat to ALMOST boiling, then simmer gently for 30 minutes.
- Stir in yeast nutrient, pectic enzyme, and acid blend
- Pour mixture into a freshly sanitized fermenting bucket. Cover with sanitized lid and air lock, allow to cool to room temperature (overnight).
- The next morning, give the mixture a quick stir with a long, sanitized spoon, and - using sanitized equipment - take a gravity reading of the liquid (strain out any blueberries). Keep track of the number! (This is an optional step, but will allow you to calculate your final ABV %)
- Sprinkle yeast into fermenter, cover with sanitized cover and air lock. Within 48 hours, you should notice fermentation activity - bubbles in the airlock, carbonation and /or swirling in the mead must. This means you're good to go!
- After a week or so, use your sanitized siphon setup to rack the must into a freshly sanitized carboy. Put the carboy somewhere cool (not cold!), and leave it alone for a month or so.
- Using sanitized equipment, rack the mead off the sediment, into a clean, freshly sanitized carboy. Cap with sanitized airlock, leave it alone for another 2-3 months.
- Rack one more time, leave it for another 3 months or so.
- When your mead has been racked a few times and shows NO more fermenting activity for a month or so (no bubbles in the airlock, no more sediment being produced, you can move on to bottling. **
- If stabilizing, follow the instructions on your selected type of wine stabilizer to stop fermentation. For potassium sorbate, this needs to be done 2-3 days before bottling.
- Using sanitized equipment, take a gravity reading, then rack the mead into clean, sanitized bottles. Cork.
Nutrition Facts : Calories 4407 kcal, Carbohydrate 1188 g, Protein 7 g, Fat 2 g, SaturatedFat 1 g, Sodium 248 mg, Fiber 14 g, Sugar 1163 g, ServingSize 1 serving
BLUEBERRY MUFFIN MEAD
A beautiful, sweet and tart blueberry honey mead recipe!
Provided by Susan Vinskofski
Categories Drinks
Number Of Ingredients 7
Steps:
- Gather your ingredients and sanitize your supplies with the One Step sanitizer.
- Heat 2/3 gallon of the water in the stockpot to just about boiling. Remove the pot from the heat. Stir in the honey until completely dissolved, and let it sit for another 10 minutes or so to cool.
- Pour the blueberries and raisins into the straining bag, tie the bag closed and put it into the brew bucket. Use your spoon to gently mash the berries and release their juices.
- Carefully pour the warm must (water and honey) over the berries in the bucket. Add the remaining 1/3 gallon of water to the bucket and let the must cool.
- When the bucket is cool enough to handle, pitch the yeast: first, sprinkle the yeast into the brew bucket and stir it in to add oxygen and mix in the yeast. Put the lid onto the bucket, making sure it is sealed, and then put the airlock in place. Label the bucket with the name of the brew and the date and set it aside somewhere out of direct sunlight until it is finished fermenting.
- Give the bucket a swish every day for 3 days. This will give the yeast oxygen and help inhibit mold growth on the floating fruit bag.
- Transfer the liquid to the carboy using your siphon. Add the vanilla bean and cinnamon stick. Seal the jug with the bung and airlock. Label your brew with name and date.
- Bottle the mead when it has finished fermenting; this will take 3 to 4 weeks. You can tell the brew is done when the bubbles have stopped and the mead has cleared.
- Store your mead in a dark, dry location at approximately 70°F.
BLUEBERRY MUFFIN TOPS
Categories Bread Milk/Cream Breakfast Brunch Dessert Bake Kid-Friendly Blueberry Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 12
Number Of Ingredients 17
Steps:
- Make batter:
- Put oven rack in upper third of oven and preheat to 375°F. Generously butter muffin pans.
- Melt butter in a small saucepan over moderately low heat, then remove from heat. Whisk in milk, then whisk in whole egg, yolk, and vanilla until combined well.
- Whisk together flour, sugar, baking powder, and salt in a bowl, then add milk mixture and stir until just combined. Fold in blueberries gently but thoroughly.
- Divide batter among 12 muffin cups, spreading evenly.
- Make topping and bake muffins:
- Rub together all topping ingredients in a bowl with your fingertips until crumbly, then sprinkle evenly over batter in cups.
- Bake until golden and crisp and a wooden pick or skewer inserted diagonally into center of a muffin comes out clean, 18 to 20 minutes.
- Cool in pans on a rack 15 minutes, then run a knife around edge of each muffin top and carefully remove from cups. Serve warm or at room temperature.
- *Available at cookware shops and cooking.com.
BLUEBERRY MEAD
Considered the oldest alcoholic beverage in the world, people have long mastered the art of making mead. Using additives such as spices, herbs, and fruits, we even learned and developed a wide variety of this ancient drink, including how to make blueberry mead.
Provided by Advanced Mixology
Categories Cocktail Recipe
Time 2h
Yield 1-10
Number Of Ingredients 7
Steps:
- Put the blueberries into the carboy. Make sure to choose the ripe blueberries and discard low quality and moldy ones. As a general rule of thumb, don't put it in your mead if you would not eat it. Remove all stems and leafy parts, then clean the fruits.
- Put the cinnamon and vanilla into the glass carboy for added flavors (optional)
- Then, add the raisins. Homebrewers use raisins as a natural yeast nutrient. They provide the yeast's additional nutrient requirement without leaving any flavor.
- Using the funnel, carefully pour the warm honey-and-water mixture into the glass jug.
- Pour the remaining ½ gallon of the non-chlorinated or filtered water into the jug. Make sure to leave extra headspace of at least two inches to make room for degassing.
- Then, put the lid on the jug and lightly mix everything around.
- To help you determine the mead's alcohol percentage, take a gravity reading using the hydrometer and a sample from the bucket. This step is optional, so it is fine even if you do not have a hydrometer.
- Prepare the yeast by rehydrating it according to the package instructions.
- Once you have achieved the desired temperature, put half of the packet's contents into the must and shake (or stir if you are using a fermenting bucket) to distribute the yeast evenly.
- Put the lid back on, add the airlock, and let the fermentation begin. Usually, it takes 12 to 24 hours for the bubbles to appear, meaning the fermentation is a success.
- Set the mixture aside to ferment. Keep the jug in a cool, dark place without direct sunlight.
Nutrition Facts : ServingSize 1-10, Calories 84
BLUEBERRY MEAD RECIPE
This recipe makes about 5-gallons of blueberry mead. You can adjust the quantity based on the size of your carboy. If you decide to follow this recipe, make sure to use 5 or 6.5 gallon carboys.
Provided by Gigi Mitts
Time 1h
Number Of Ingredients 8
Steps:
- In the stockpot, simmer 3 gallons of water.
- Add honey and stir continuously so that it dissolves and does not stick to the sides and the bottom, burning.
- Continue to simmer the must. You will see white foam rise on top. Skim away the foam.
- Cut up or grate ginger and add it to the must. Continue to simmer.
- Remove the stockpot from the flame. Cut up lemons and limes into quarters or halves, squeeze their juice into the hot must, and drop in the used lime and lemon peels in as well.
- Next, add the yeast nutrient to the warm must.
- Drop in the frozen blueberries, cover the pot and let stand for 15 minutes.
- Remove the lemon and lime slices. Pour the must with the blueberries into a sanitized carboy or plastic bucket fermenter (whichever you are using). Add about 1.5 gallons of cool water to the carboy. Aerate and pitch the wine yeast into the carboy.
- Seal the carboy with airlock and stopper. Place the mead in a cool, dark place where it can remain undisturbed. Ambient temperature should ideally be about 70°F or 21°C.
- After 2 weeks, siphon the mead into a sanitized glass carboy or bottles. This process is called racking.
- Again after a week, siphon the mead into a sanitized bottle or carboy. Let the mead age for 3 months. At this point, you can dissolve corn sugar in a cup of warm water and add it to the carboy.
- Fill clean bottles with the mead and let it age for another month before enjoying.
BLUEBERRY CREAM MUFFINS RECIPE BY TASTY
Here's what you need: eggs, granulated sugar, vegetable oil, vanilla extract, flour, baking soda, baking powder, sour cream, blueberry
Provided by Kaleb Mayer
Categories Breakfast
Yield 24 servings
Number Of Ingredients 9
Steps:
- In a mixing bowl, beat eggs. Gradually add sugar. While beating slowly pour in oil. Add vanilla.
- Combine the dry ingredients.
- Add dry ingredients alternately with sour cream to the egg mixture.
- Gently add blueberries.
- Spoon into the greased muffin tin or paper liners
- Bake at 400°F (200°C) for 20 minutes.
- Enjoy!
Nutrition Facts : Calories 264 calories, Carbohydrate 32 grams, Fat 13 grams, Fiber 0 grams, Protein 4 grams, Sugar 13 grams
AWESOME BLUEBERRY MUFFINS
This is a awesome Blueberry muffin recipe. Double it to make large muffins. I sometimes add cinnamon to the batter.
Provided by DebM2348
Categories Quick Breads
Time 40m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Grease muffin cups or line with muffin liners.
- Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder.
- Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup.
- Mix this with flour mixture.
- Fold in blueberries.
- Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
- To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon.
- Mix with fork, and sprinkle over muffins before baking.
- Bake for 20 to 25 minutes in the preheated oven, or until done.
Nutrition Facts : Calories 384.1, Fat 16.1, SaturatedFat 5.3, Cholesterol 39.9, Sodium 301.7, Carbohydrate 57, Fiber 1.5, Sugar 33.1, Protein 4.3
TO DIE FOR BLUEBERRY MUFFINS
These muffins are extra large and yummy with the sugary-cinnamon crumb topping. I usually double the recipe and fill the muffin cups just to the top edge for a wonderful extra-generously-sized deli style muffin. Add extra blueberries too, if you want!
Provided by xonexhotxblondex
Categories Quick Breads
Time 40m
Yield 8 Muffins
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.
- Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
- To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.
- Bake for 20 to 25 minutes in the preheated oven, or until done.
Nutrition Facts : Calories 384.1, Fat 16.1, SaturatedFat 5.3, Cholesterol 39.9, Sodium 301.7, Carbohydrate 57, Fiber 1.5, Sugar 33.1, Protein 4.3
EASY BLUEBERRY MUFFINS I
These muffins are absolutely delicious. The secret is in NOT mixing the batter too much: the less you mix, the better the muffins are. You can replace the blueberries with chocolate chips to make an even better muffin--so my kids say.
Provided by SKEHLER
Categories Bread Quick Bread Recipes Muffin Recipes Blueberry Muffin Recipes
Time 30m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F (205 degrees C). Line a 12-cup muffin tin with paper liners.
- In a large bowl, stir together milk, egg, and oil. Add flour, baking powder, sugar, and blueberries; gently mix the batter with only a few strokes. Spoon batter into cups.
- Bake for 20 minutes. Serve hot.
Nutrition Facts : Calories 182.1 calories, Carbohydrate 26.3 g, Cholesterol 17.1 mg, Fat 7.1 g, Fiber 0.7 g, Protein 3.4 g, SaturatedFat 1.2 g, Sodium 95.9 mg, Sugar 10 g
BLUEBERRY MUG MUFFIN RECIPE BY TASTY
Here's what you need: all-purpose flour, sugar, baking powder, kosher salt, milk, unsalted butter, vanilla extract, lemon zest, fresh blueberry, sparkling sugar
Provided by Betsy Carter
Categories Breakfast
Time 30m
Yield 1 serving
Number Of Ingredients 10
Steps:
- In a mug, whisk together flour, sugar, baking powder, and kosher salt.
- Add milk, butter, and vanilla. Mix until smooth.
- Stir in lemon zest and blueberries.
- Microwave for 1½-2 minutes, or until cake appears puffy and cooked through.
- Cool 2 minutes. Top with sparkling sugar (optional).
- Enjoy!
Nutrition Facts : Calories 501 calories, Carbohydrate 63 grams, Fat 25 grams, Fiber 2 grams, Protein 7 grams, Sugar 25 grams
TO DIE FOR BLUEBERRY MUFFINS
These muffins are extra large and yummy with the sugary-cinnamon crumb topping. I usually double the recipe and fill the muffin cups just to the top edge for a wonderful extra-generously-sized deli style muffin. Add extra blueberries too, if you want!
Provided by Colleen
Categories Bread Quick Bread Recipes Muffin Recipes Blueberry Muffin Recipes
Time 40m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.
- Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and add enough milk to reach the 1-cup mark. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
- To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.
- Bake for 20 to 25 minutes in the preheated oven, or until done.
Nutrition Facts : Calories 383.1 calories, Carbohydrate 56.9 g, Cholesterol 39.3 mg, Fat 16.1 g, Fiber 1.4 g, Protein 4.3 g, SaturatedFat 5.2 g, Sodium 321.8 mg, Sugar 33.6 g
BEST-EVER BLUEBERRY MUFFINS
Fresh blueberries are the ingredient that make this muffin so delicious. The recipe is so easy, you will be able to make it even on those busy mornings.-Elaine Clemens, Birch Run, Michigan
Provided by Taste of Home
Time 30m
Yield about 1 dozen.
Number Of Ingredients 8
Steps:
- Preheat oven to 400°. In a large bowl, combine the flour, sugar, baking powder and salt. In a small bowl, combine the eggs, buttermilk and butter; stir into dry ingredients just until moistened. Fold in blueberries. , Fill greased or paper-lined muffin cups three-fourths full. Bake until a toothpick inserted in the muffin comes out clean, 20-24 minutes. Remove to a wire rack to cool.
Nutrition Facts : Calories 224 calories, Fat 5g fat (3g saturated fat), Cholesterol 46mg cholesterol, Sodium 204mg sodium, Carbohydrate 40g carbohydrate (19g sugars, Fiber 1g fiber), Protein 5g protein.
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